Name: Prawn laksa
Yield: Serves 4
Ingredients: ½ cucumber, cut into matchsticks; 2 medium onions, roughly chopped; 2–3 dried chillies, deseeded and torn; 350 g thin rice noodles; About 12 large raw prawns; 600 ml light chicken stock; 100 g beansprouts, picked over and rinsed; 300 ml coconut milk; Salt; 1 tbsp blanched almonds or toasted peanuts; 1 stem lemon grass, peeled, or short strip lemon zest; 1 tsp ground turmeric; 2–3 tbsp oil, for frying; 1 tsp ground ginger; 1 heaped tsp ground coriander; A few mint leaves, roughly torn; 2 limes, quartered; 1–2 finely chopped chillies

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Here’s what to do with the beautiful little blue-grey prawns from Cardigan Bay, tightly curled and firm-fleshed, which turn bright scarlet when cooked.

Ingredients

350 g thin rice noodles
2 medium onions, roughly chopped
2–3 dried chillies, dese

Main course

Method

Put the noodles in a bowl with just enough boiling water to cover. Fork to separate the clumps and leave to swell while you prepare the soup.

Whizz the onions, chillies, nuts and peeled lemon grass or lemon zest in a liquidiser, adding a little water to allow the blades to move, till you have a thick paste. Put a splash of oil in a heavy-based pan and fry the paste gently until the onio

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Prawn laksa

Ingredients

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